Step 1

Remove the topside from the fridge and its packaging and allow to come up to room temperature.

Step 2

Pre-heat your oven to 200°C.

Step 3

Season the topside well with fine sea salt and rub all over with a little olive oil.

Step 4

Place the topside on an oven tray and transfer to the oven. Set a timer for 10 minutes.

Step 5

Reduce the heat to 145°C and then cook for a further 20 minutes per 500g (plus an extra 10 minutes for good luck!).

Step 6

Remove the topside from the oven and leave to rest for at least 45 minutes.

Step 7

Carve against the grain – the thickness of the slices is a matter of preference.

Step 8

Take your topside of beef out of the refrigerator.

Step 9

Remove your meat from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.

Step 10

Set your oven to 65°C – this is very low and, if gas, the pilot light may be sufficient. Heat a griddle pan or heavy-based frying pan until smoking hot.

Step 11

Rub the beef with a little olive oil and season generously with sea salt and black pepper.

Step 12

Sear the beef at high temperature, turning frequently until coloured all over – around 6-10 minutes should be sufficient.

Step 13

Depending on joint size, roasting will likely take a minimum of 3 hours. Aim for 49-51°C for rare, 53-55°C for medium-rare, 57-59°C for medium.

Step 14

Rest loosely covered in foil for 20–30 minutes before carving against the grain.